I've not seen a glazed pizza stone, but I have seen glazed floor tiles used in that application. I don't recommend it though as they are more prone to breaking/cracking and any little pieces of the glazed part that got ingested would be like eating ground glass.Tom Lehmann/The Dough Doctor

Bert I use a Primo pizza stone that came glazed on one side. I applied a food safe glazed onto the otherside. The reason I did this is because the stone is quite porous and I didn't want oils seeping into the stone which would be another benefit. But yes, glazed stones or the process of glazing it yourself can be considered expensive. IIRC, the added cost to glazing several stones was something like $25-$30 extra.

With your glazed stone, have you noticed if it gets hotter faster and has more uniform temperature all across the glazed surface. I wondering if the glaze coating act as heat conductor to distribute heat evenly across the stone.

Bert that is a technical question that I simply don't have an answer to. From my own personal observations I would say that the glazing doesn't aid in heating up a stone faster or more evenly. If it does at all, it is neglible at the temps we are working with.

I would think that stone composition is much more important in how fast and evenly a stone heats up.

Bert, I just remembered about a post I read a few years back. A member (I think it was Toby) was working with the broiler method and was having trouble with thin pizza stones cracking. He found that by placing the stone onto a metal pizza cutting dish that the stone was heating up more evenly and his stones stop cracking. I haven't tested this out but wanted to pass that along in case it would help.

We have used Emile Henry Pizza Stones and Emile Henry Baking Stones. We like the fact that you can use these stones in your conventional oven and on your gas or charcoal grill (without using a flame diverter). They have a pleasing design and come is a variety of rich colors. You can learn more about Emile Henry Pizza Stones and Baking Stones at http://www.bestpizzasupplies.com/product/Emile-Henry-Pizza-Stone. One added benefit with using the Emile Henry Pizza Stones is that they do not need to be preheated. You can prepare your dough on the stone (or on a pizza peel) and simply place it in on the grill. This give you time to have crispy crust while the topping cook and the cheese melts. Otherwise, preheating a pizza stone on the grill, we have found, usually results in having overdone crust while the toppings are barely cooked. Let me know if you have any questions. Passionate about Pizza! Thank you.